| dc.description.abstract | This study aimed to investigate the influence of and storage conditions on the
content of moisture, pH, HMF, total phenolic, the flavonoid in the U Minh forest,
Longan, Coffee honey stored at 4°C, room temperature(27°C), 45°C for 80 days.
Samples were stored in transparent glass containers, on shelves exposed to natural
light during the daytime and in the dark during night time. The effect of storage
conditions and localities were investigated. The quality obtained by U Minh forest
honey (19.76% moisture content; pH 4.00; 6.98mg/kg HMF; 108.75mgGAE/100g
total phenolic content; 39.48mg RE/100g total flavonoid content) resulted in
significantly higher (p<0.05) than Longan honey and Coffee honey. According to the
obtained data, the lowest rate of decrease in the content of total flavonoids and
phenolics and changes in moisture content, pH, 5-hydroxymethyl-2-furfural in
honey samples were obtained at 27°C: the moisture content in honey was reduced
at 4°C which was beneficial for export, but it reduced the quality and nutrients more
than at 27°C: Moisture content of U Minh forest honey increased 8.05% with 2.2%
5-hydroxymethyl-2-furfural and decreased 32.2% total phenol content and 39.48%
total flavonoid content compared with an increase of 1.67% moisture content, 1.7%
5-hydroxymethyl-2-furfural, 21.8% of total phenol content and 25% of total
flavonoid content at 27°C. Besides, the honey becomes more acidic at high
temperatures. Storage time is the main reason for determining the cleanliness and
quality of honey through the amount of HMF. Average monthly HMF growth in U
Minh forest honey (17.8%) at 27 ° C which requires less than 2 years of storage to
not exceed allowable level (HMF< 40mg / kg honey, Codex Alimentarius, 2001). The
results were used to determine the influence of honey type, storage temperature,
and storage time on different physicochemical and bioactive in honey samples. | en_US |
